2poundscremini mushroomscleaned with the stems removed and diced
2garlic clovesfinely minced
1teaspoonkosher salt
1teaspoondried oregano
1teaspoondried parsley
½teaspoonground black pepper
4ouncesblock-style cream cheesesoftened
1cupmozzarella cheesefreshly shredded and divided
½cupparmesan cheesefreshly grated and divided
1large egg
Instructions
Preheat the oven to 375°F, and spray a large baking pan with nonstick spray. Set aside.
Add the Italian sausage and onion to a large skillet over medium heat, and cook until no pink remains, about 8 minutes.
16 ounces ground Italian sausage, ½ white onion
Add the diced mushroom stems, garlic, salt, oregano, parsley and pepper, and cook for about 5 minutes or until the mushrooms have reduced significantly.
Stir in the cream cheese until fully melted, then add ¾ of the mozzarella and ¾ of the parmesan cheese to the pan. Cook until the cheese is fully melted.
4 ounces block-style cream cheese
Remove the pan from the heat, and let the mixture cool for about 5 minutes before stirring in the egg.
1 large egg
Place the mushrooms on the prepared baking pan, and fill each one with about a tablespoon of filling or until heaping.
Sprinkle on the remaining mozzarella and parmesan cheese then bake for 20 to 25 minutes or until the top of the cheese starts to bubble and the mushrooms turn a dark brown color.
Serve with freshly chopped parsley for garnish if desired. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 mushrooms. Actual calories will vary.*The total amount of servings per recipe will vary depending on how many mushrooms you use.*For more information, tips, and answers to frequently asked questions, please refer to the post.